Fumito Miya

Title: Fumito Miya: Innovator in Cacao Bean-Derived Food Materials

Introduction

Fumito Miya is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of cacao bean-derived food materials. His innovative approach aims to enhance the quality and usability of cacao in various food products.

Latest Patents

Fumito Miya holds a patent for a composition and method for producing cacao bean-derived food materials. The objective of this invention is to provide a food material that exhibits minimal oil seepage. The patent describes a composition with a particle size distribution ranging from 10 μm to 1.5 mm, which contains undisrupted cacao bean cells. Additionally, it specifies a composition with a free fat content ratio of 60% by weight or lower based on oil content. Furthermore, the invention includes a composition containing 30% or more of undisrupted cells in cacao bean cells, as well as a composition with a breaking strength of 3 kgf or lower.

Career Highlights

Fumito Miya is associated with Meiji Co., Ltd., a prominent company in the food industry. His work focuses on improving food materials derived from cacao beans, which has the potential to impact various food products positively. His innovative contributions have positioned him as a key figure in food technology.

Collaborations

Fumito Miya collaborates with talented individuals such as Koki Matsuda and Jerchyuan Lin. These collaborations enhance the research and development efforts within the company, leading to innovative solutions in food technology.

Conclusion

Fumito Miya's work in developing cacao bean-derived food materials showcases his commitment to innovation in the food industry. His patent reflects a significant advancement in food technology, emphasizing the importance of quality and usability in food products.